1 serrano chile pepper, halved, seeded and finely chopped
1/2 teaspoon ground cumin
1/2 cup low-fat plain greek yogurt
2 teaspoon fresh lime juice
1/3 cup fresh cilantro, chopped
1 tablespoon vegetable oil
2 cup chickpeas
2 medium carrots, shredded
1/4 tsp salt
1/2 cup water
4 pieces naan bread, warmed
Mix the yogurt, lime juice, cilantro and a pinch of salt in a bowl. Cover and chill until ready to use.
Heat the vegetable oil in a large skillet over medium-high heat. Combine the ginger, chile, onion, cumin, and heavy pinch of salt, then add to the hot oil and cook, stirring, until most of the liquid has evaporated and the mixture is slightly toasted, about 5 minutes.
Stir in the chickpeas, carrots, salt and water and continue to cook, stirring, until the sauce is thick and the chickpea is heated through, about 2 more minutes. While cooking, lightly mash the chickpeas so they won’t roll around when served. Season with additional salt if necessary.
Divide the chickpea filling among the naan bread. Drizzle with some of the yogurt sauce and roll up. Serve with chips.